Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
  • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
• • C—CHEMISTRY; METALLURGY
  • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
  • C09H—PREPARATION OF GLUE OR GELATINE
  • C09H7/00—Preparation of water-insoluble gelatine
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
  • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
  • A61K9/1605—Excipients; Inactive ingredients
  • A61K9/1629—Organic macromolecular compounds
  • A61K9/1658—Proteins, e.g. albumin, gelatin
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
  • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
  • A61K9/5005—Wall or coating material
  • A61K9/5021—Organic macromolecular compounds
  • A61K9/5036—Polysaccharides, e.g. gums, alginate; Cyclodextrin
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
  • A61P3/02—Nutrients, e.g. vitamins, minerals

Definitions

• the invention is related to a process for preparing beadlets containing fat soluble substances.
• U.S. Pat. No. 4,670,247 reportedly discloses the preparation of fat soluble beadlets by emulsifying a fat soluble substance selected from the group consisting of vitamin A, D, E, K and derivatives thereof, carotenoids, polyunsaturated fatty acids, the flavoring or aroma substances with water, gelatin and a sugar.
• the emulsion is then converted to droplets.
• the droplets are collected in a starchy collecting powder to form particles.
• the particles from the starchy collecting powder are then heat treated to form a water insoluble beadlet.
• the selected fat soluble substance is preferably vitamin A acetate or vitamin A palmitate.
• the sugar is a reducing sugar and can be selected from the group consisting of fructose, glucose, lactose, maltose, xylose, and mixtures thereof.
• the collecting powder used according to U.S. Pat. No. 4,670,247 is a starchy powder. However, other powders such as, e.g., calcium silicate (EP 0 867 177 A), calcium aluminum silicate, tri-calcium phosphate, silicic acid or celluloses can also be used.
• the heat treatment results in crosslinking of the gelatin matrix.
• the crosslinking step was performed by heating on preheated stainless steel trays in an electric oven at a temperature of from about 90° C. for 2 hours to about 180° C. for less than a minute.
• These conventional crosslinking methods by heating have the disadvantage that the crosslinking is not uniform due to the non-uniformity of the heat treatment.
• the previous processes are often less satisfactory because too much energy is expended in their performance and thus they are uneconomical.
• the present invention relates to a process for preparing beadlets containing fat soluble substances having the steps of:
• crosslinking the gelatin matrix in the coated particles by exposing the coated particles to radiation or, in the case of a crosslinking enzyme being present, by incubating the coated particles.
• fat soluble substance refers to vitamins selected from the group consisting of vitamin A, D, E, K, and derivatives thereof, carotenoids, polyunsaturated fatty acids and flavoring or aroma substances as well as mixtures thereof.
• a preferred fat soluble substance is vitamin A and its derivatives, preferably vitamin A acetate or vitamin A palmitate.
• Suitable carotenoids include beta-carotene, astaxanthin, apocarotenal, canthaxanthin, apoester, citranaxanthin, zeaxanthin, lutein, and lycopenes, as well as mixtures thereof.
• polyunsaturated fatty acids examples include linoleic acid, linolenic acid, arachidonic acid, docosahexaenic acid, eicosapentaenic acid, and the like, as well as mixtures thereof.
• reducing agent refers to reducing sugars or reducing sugar derivatives.
• Preferred reducing sugar compounds are the monosaccharides, preferably pentoses and hexoses, and the oligosaccharides, preferably disaccharides.
• monosaccharides are glucose, fructose, galactose, mannose, talose, and invert sugar (mixture of glucose and fructose) as hexoses and arabinose, ribose and xylose as pentoses, threose as tetrose and glycerinaldehyde as triose.
• oligosaccharides are lactose, maltose, and the like.
• high fructose corn syrups mixturetures of fructose and dextrose may also be employed in the practice of the invention.
• antioxidant includes butylated hydroxy anisole (BRA), butylated hydroxy toluene (BHT), ethoxyquin (6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline), tocopherols, and the like.
• humectant includes glycerol, sorbitol, polyethylene glycol, propylene glycol, and the like.
• radiation refers to any radiation source that will induce a reaction between the carbonyl group of the sugar with the free amino moiety of the gelatin molecule.
• Suitable radiation sources are light radiating in a range selected from the ultraviolet, visible, infrared or electromagnetic radiation sources such as microwaves.
• microwaves refers to electromagnetic waves having frequencies in the range of about 900 MHz to about 2.45 GHz. These waves are readily absorbed by dielectrics having a polar radical such as water. When such a dielectric is exposed to microwave energy at about 700 to about 1000 watts, its molecules are subjected to high-speed internal vibration which results in the generation of heat.
• the crosslinking process is preferably carried out by microwave heating that provides a highly efficient heating and crosslinking effect.
• the beadlets crosslinked by applying microwave energy are insoluble in water and possess high stability, especially in feed production processes like extrusion and pelleting.
• crosslinking enzyme refers to transferases, particularly transglutaminases, which couple amino acids through the formation of a peptide bond.
• transferases particularly transglutaminases, which couple amino acids through the formation of a peptide bond.
• a suitable transglutaminase is on the market under the trade name of ACTIVA TI® (Ajinomoto).
• the amount of the transglutaminase to be used is about 0.01 g/g to about 0.10 g/g gelatin.
• emulsifiers such as lecithin
• extenders and solubilizers can also be incorporated in the emulsions of this invention, as well as other excipients.
• the first step of the process according to the invention involves emulsifying the fat soluble substance with water, gelatin and a reducing agent, and optionally with an antioxidant and/or a humectant.
• the fat soluble substance can be present in an amount of about 1 wt % to about 80 wt %, preferably about 5 wt % to about 40 wt %.
• Gelatin of any origin may be employed.
• Preferred gelatin is from pig or cattle, and have a Bloom No. of from 80 to 160, particularly 140.
• the gelatin may be present in an amount of about 5 wt % to about 70 wt %, preferably about 20 wt % to about 60 wt %.
• the reducing agent can be present in an amount of about 2 wt % to about 20 wt %, preferably about 5 wt % to about 10 wt %.
• the antioxidant can be present in an amount of about 2 wt % to about 15 wt %, preferably about 5 wt % to about 10 wt %.
• the humectant can be present in an amount of about 2 wt % to about 20 wt %, preferably about 5 wt % to about 10 wt %.
• the preparation of the emulsion can be carried out by methods that will be apparent to those skilled in the art.
• the gelatin is dissolved in water with the aid of moderate heating, and the fat soluble substance is then dispersed or emulsified in the solution of the gelatin.
• the reducing agent, as well as any other ingredients, can be introduced into the mixture either before or after adding the fat soluble substance.
• the mixture is agitated until all dispersoids are uniformly distributed and, if necessary, by passing the mixture through a homogenizer.
• the emulsion is then dried by known methods, e.g., by spray drying such as spraying into a collecting powder.
• spray drying such as spraying into a collecting powder.
• the enzyme is added just before spraying the emulsion into the collecting powder.
• the particles containing the fat soluble substance formed in the collecting powder by known methods should be dried to a moisture content of less than 10%.
• the crosslinking of the gelatin matrix in the coated particles is started either by exposure to radiation or by an enzyme being present during incubation.
• the crosslinking of the coated particles is carried out by incubating the enzyme at temperatures where the enzyme is stable, e.g., up to 40° C. If appropriate, the enzymatically crosslinking procedure may be followed by treating as disclosed in U.S. Pat. No. 4,670,247.
• the enzymatic crosslinking process leads to less thermal stress of the active ingredient. Furthermore, the crosslinking reaction results in a homogeneously crosslinked product.
• the crosslinking process induced by microwaves is carried out under stirring, usually in a microwave oven, e.g., at 1000 Watts for 10 minutes.
• the crosslinking process ensures uniform heating and prevents local overheating.
• the crosslinking reaction results in a homogeneously crosslinked product.
• Examples 1 and 2 are comparative examples. Examples 3-5 were carried out according to the present invention.
• gelatin bloom number 140 15.4 g fructose and 13.6 g glycerol were placed in a 500 ml double wall vessel.
• 100 ml of deionized water was added to the vessel and the mixture was brought into solution while stirring with a mincer disc at 1000 revolutions/minute (rpm) and approx. 65° C.
• This solution is called a matrix solution.
• a mixture of 39.4 g of crystalline vitamin A acetate, 2.8 million IU/g, and 10.2 g BHT (antioxidants) were emulsified in this matrix and stirred for 5 minutes.
• the mincer disc was operated at 4800 rpm.
• the internal phase of the emulsion had a average particle size of about 340 nm as measured by laser diffraction.
• the emulsion was diluted with 100 ml of deionized water and the temperature was maintained at 65° C.
• Example 1 was repeated analogously, but with a addition of 4.0 g of a enzyme (Transglutaminase ACTIVA TI® from Ajinomoto, Japan) just before spraying the emulsion into the corn starch. After spraying the particles/emulsion mixture, the mixture was maintained at 35° C. for six hours. The enzymatically coated particles were sieved off from the excess corn starch and dried analogously to Example 1. The yield was 208 g with a vitamin A content of 475,500 IU/g, the degree of cross-linking was 57% and loss on drying was 5.7%.
• a enzyme Transglutaminase ACTIVA TI® from Ajinomoto, Japan
• Example 3 Two trials of Example 3 were mixed (total: 425 g). 160 g of this enzymatically crosslinked particles were heat treated similarly to Example 1. The vitamin A content of this product was 516,600 IU/g, the cross-linking degree was 93% and loss on drying was 0.3%.
• Example 2 instead of the heat treatment described in Example 1, 50 g particles with a vitamin A content of 800,000 IU/g were placed in a 250 round flask and heat treated for 10 minutes using a micro wave oven (LAVIS 1000 Multi Quant). During heat treatment at 1000 Watts the particles were stirred with a teflon stirrer.
• the vitamin A content after heat treatment was 727,800 IU/g, the degree of cross-linking was 85% and loss on drying was 1.1%.

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• Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
• Nutrition Science (AREA)
• Diabetes (AREA)
• Medicinal Preparation (AREA)
• General Preparation And Processing Of Foods (AREA)
• Cosmetics (AREA)
• Processes Of Treating Macromolecular Substances (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
• Jellies, Jams, And Syrups (AREA)
• Edible Oils And Fats (AREA)
• Materials For Medical Uses (AREA)

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Cited By (17)

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• 2000
  • 2000-07-27 US US09/626,976 patent/US6444227B1/en not_active Expired - Lifetime
  • 2000-07-31 DE DE60031208T patent/DE60031208T2/de not_active Expired - Lifetime
  • 2000-07-31 EP EP00116502A patent/EP1074592B1/de not_active Expired - Lifetime
  • 2000-07-31 ES ES00116502T patent/ES2272223T3/es not_active Expired - Lifetime
  • 2000-07-31 AT AT00116502T patent/ATE342316T1/de not_active IP Right Cessation
  • 2000-08-01 AU AU48963/00A patent/AU773280B2/en not_active Ceased
  • 2000-08-02 JP JP2000233863A patent/JP2001131060A/ja active Pending
  • 2000-08-02 ID IDP20000652D patent/ID26741A/id unknown
  • 2000-08-02 TW TW089115504A patent/TWI229678B/zh not_active IP Right Cessation
  • 2000-08-02 CA CA002314848A patent/CA2314848C/en not_active Expired - Fee Related
  • 2000-08-02 KR KR1020000044740A patent/KR100794846B1/ko active IP Right Grant
  • 2000-08-04 NO NO20003948A patent/NO328117B1/no not_active IP Right Cessation
  • 2000-08-04 CN CNB001225251A patent/CN1167414C/zh not_active Expired - Lifetime
  • 2000-08-07 BR BRPI0003377-4A patent/BR0003377B1/pt not_active IP Right Cessation

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